Main Dish Recipes

My daughter learned this recipe at school. During Wednesdays, their teachers teach them new recipes and let them cook by themselves. She’s very proud and I was very happy. She’s only 6 but she knows a lot already. This is something that your kids can do, too. It’s very easy and quick to prepare. Or why not make it together? It’ll be a good time to catch up and bond. I’m sure you and your kids will enjoy and love these fried mini bread.

These mini bread are best served warm or hot. You can top them with jams (like strawberry, my daughter’s favorite), Nutella, cheese, or with some story spreads after tearing them apart. We normally have this for breakfast or snacks.

INGREDIENTS

16 ounces of white flour (plus a little more)

1 egg

1/2 tsp. salt

2–3 tsp. baking powder

16 ounces of Greek yogurt (stir until smooth)

Oil

HOW TO MAKE FRIED MINI BREADS

Step 1: Place the Greek yogurt in a deep bowl and stir until smooth. Add the flour, egg, salt, and baking powder. Knead until the dough is thicker than a pancake batter and thinner than a bread dough.

Step 2: Transfer the dough on a floured table and roll it with a rolling pin until the thickness is like a 4-5 pennies stacked together. Make circles out of it by using a glass that’s a dip in flour. Repeat with the remaining dough.

Step 3: Put enough oil into a deep pan and heat on high. Once the oil is heated, lower the heat to medium before adding the dough. Fry each side for a couple of minutes (bread will rise while frying). Make sure to lift the pan now and then and shake from side to side.

Step 4: Place the cooked bread on a paper towel to drain any accumulated oil. Serve and enjoy!

FRIED MINI BREADS

Rebecca My daughter learned this recipe at school. During Wednesdays, their teachers teach them new recipes and let them cook by themselves. She’s very proud and I was very happy. She’s… Main Dish Recipes FRIED MINI BREADS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 ounces of white flour (plus a little more)
• 1 egg
• 1/2 tsp. salt
• 2–3 tsp. baking powder
• 16 ounces of Greek yogurt (stir until smooth)
• Oil

Instructions

Step 1: Place the Greek yogurt in a deep bowl and stir until smooth. Add the flour, egg, salt, and baking powder. Knead until the dough is thicker than a pancake batter and thinner than a bread dough.

Step 2: Transfer the dough on a floured table and roll it with a rolling pin until the thickness is like a 4-5 pennies stacked together. Make circles out of it by using a glass that's a dip in flour. Repeat with the remaining dough.

Step 3: Put enough oil into a deep pan and heat on high. Once the oil is heated, lower the heat to medium before adding the dough. Fry each side for a couple of minutes (bread will rise while frying). Make sure to lift the pan now and then and shake from side to side.

Step 4: Place the cooked bread on a paper towel to drain any accumulated oil. Serve and enjoy!

This Grilled Potato recipe is a side dish easily prepared that is a big hit for my family parties and dinners. I finally add some shredded cheese to the most tender and addictive potatoes in cooked potatoes. Can you handle delightful cheesy goodness, Cheesy Grilled Onions and potatoes? I’m hoping so because they’re ridiculously delicious, tender, and oh so delicious. We call these campfire potatoes, too, because they are fantastic barbecues on your campfire. Just call these potatoes in foil packets, campfire potatoes, or potato chips grilled. Don’t matter to me as they are only delicious.

The paprika themselves are very mild, basically dried, sweet, ground red peppers. Well, with smoked paprika, the peppers are smoked before they are dried and ground on some flavorful wood, giving an unbelievable sweet, natural smokiness. Anyway, try all of this grill recipe in the summer! I honestly feel that if I had to pick my last meal it would be right out of the grill; grilled meat, potatoes and onions, corn on the cob, and many cold watermelons on warm summer nights are some of my happiest memories.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

1 cup mayonnaise

¼ cup shredded Parmesan cheese

3 cloves garlic, minced

¼ teaspoon red pepper flakes

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

3 baking potatoes (large) cut into 1/4-inch slices

1 large sweet onion, sliced

4 12×12-inch squares aluminum foil

cooking spray

Directions:

Preheat grill and lightly oil the grill to medium heat.

In the large bowl, combine mayonnaise, Parmesan, garlic, red pepper flakes, paprika, salt, and pepper. Stir and cover. Add potatoes and onions.

Arrange squares of aluminum foil on a working surface and spray them with cooking spray. Divide the potato mixture into the four squares. Fold aluminum foil to form a safe pouch over the potato mixture and the crimping edges together.

Cook on the preheated grill for about 30 minutes, until the potatoes are tender.

Grilled Onions and Potatoes

Rebecca This Grilled Potato recipe is a side dish easily prepared that is a big hit for my family parties and dinners. I finally add some shredded cheese to the most… Main Dish Recipes Grilled Onions and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 29 voted )

Ingredients

• 1 cup mayonnaise
• ¼ cup shredded Parmesan cheese
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 baking potatoes (large) cut into 1/4-inch slices
• 1 large sweet onion, sliced
• 4 12x12-inch squares aluminum foil
• cooking spray

Instructions

Preheat grill and lightly oil the grill to medium heat.

In the large bowl, combine mayonnaise, Parmesan, garlic, red pepper flakes, paprika, salt, and pepper. Stir and cover. Add potatoes and onions.

Arrange squares of aluminum foil on a working surface and spray them with cooking spray. Divide the potato mixture into the four squares. Fold aluminum foil to form a safe pouch over the potato mixture and the crimping edges together.

Cook on the preheated grill for about 30 minutes, until the potatoes are tender.

 

Sopapilla is a popular Mexican dish you can cook on many occasions. It can be served as desserts or as entertainment in sweet or salty form. However, pastry sweet is the most common way of making Sopapilla. A strong Mexican meal complemented by the explosive ingredients serves this delicious dessert. This delicious, classic dish is popular because of the various routes. Whether it is meat, beans, honey, sugar, or cheese, which you are looking to stock your Sopapilla, this dish will certainly make it your palate.

Sopapilla Cheesecake Pie is a layer of cream cheese, crescent, and a layer of cinnamon sugar. Although it’s so easy, the cheesecake is creamy and dreamy and is sandwiched between the crescent dough—the perfect dessert in Mexico and all around the world. If you love sopapillas or cheesecake or pie, you will love this recipe.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12

Ingredients:

2 (8 ounce) packages cream cheese, softened

1 ¾ cups white sugar, divided

1 teaspoon Mexican vanilla extract

2 (8 ounce) cans refrigerated crescent rolls

1 teaspoon ground cinnamon

½ cup butter, room temperature

¼ cup honey

Directions:

Preheat the oven at about 175 ° C (350 ° F). Prepare a cooking spray and a 9×13 inch baking dish.

In a bowl, beat the cream and the vanilla extract with 1 c of sugar.

Unwrap the cans of crescent rolling dough and shape each piece in 9×13 inch rectangles using a rolling pin. Push one part at the bottom of a baking dish. Toss the cream cheese in the baking dish and cover with the rest of the crescent dough. Mix 3/4 cup sugar, cinnamon, and butter together. Top the cheesecake with the mixture.

Bake in a pre-heated oven, about 30 minutes until the crescent dough is golden brown. Remove and drizzle with honey out of the oven. Before cutting into 12 squares, cool completely in the pan.

Sopapilla Cheesecake Pie

Rebecca Sopapilla is a popular Mexican dish you can cook on many occasions. It can be served as desserts or as entertainment in sweet or salty form. However, pastry sweet is… Main Dish Recipes Sopapilla Cheesecake Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 ¾ cups white sugar, divided
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 1 teaspoon ground cinnamon
• ½ cup butter, room temperature
• ¼ cup honey

Instructions

Preheat the oven at about 175 ° C (350 ° F). Prepare a cooking spray and a 9x13 inch baking dish.

In a bowl, beat the cream and the vanilla extract with 1 c of sugar.

Unwrap the cans of crescent rolling dough and shape each piece in 9x13 inch rectangles using a rolling pin. Push one part at the bottom of a baking dish. Toss the cream cheese in the baking dish and cover with the rest of the crescent dough. Mix 3/4 cup sugar, cinnamon, and butter together. Top the cheesecake with the mixture.

Bake in a pre-heated oven, about 30 minutes until the crescent dough is golden brown. Remove and drizzle with honey out of the oven. Before cutting into 12 squares, cool completely in the pan.

This casserole chicken and filling is pure, cool, comfort food! It can be prepared easily (and frozen), even to the most select palates. It is easy to prepare. During the cold-weather months, chicken casseroles are my favorite dinner to cook. They are comfortable, satisfactory, and often very cost-effective in feeding a family. Furthermore, they are great to use remains and become wonderful remains.

This is the perfect way to use any remaining stuff you lie about. And frankly, for Thanksgiving, it didn’t even have to be. Of course, our classic stuffing is almost perfect if you’re looking for something from scratch to serve. You and your family will love and enjoy this delicious weekend meal with a savory flavor.

Ingredients:

cooking spray

1 ½ cups water

¼ cup butter

1 (6 ounces) package quick-cooking stuffing mixes such as Stove Top®, or more to taste

1 tablespoon butter

1 onion, diced

3 stalks diced celery, or more to taste

1 (10.75 oz) can cream of chicken soup

1 (8 oz) container sour cream

½ can cream of mushroom soup

1 whole cooked rotisserie chicken – skinned, boned, and meat shredded

salt and ground black pepper to taste

Directions:

Preheat oven about 190 ° C. Spray using a cooking spray the 9×13-inch bakery dish.

In a cup of water and 1/4 cup of butter bring to a boil. Take the saucepan, cover it, and let it sit down for about five minutes until the water is absorbed. Fluff’s fork stuffing.

Heat 1 tablespoon of butter over moderate heat in the skillet; cook onion and celery, 5-10 minutes, until soft.

In a bowl, combine chicken soup cream, sour cream, and mushroom cream.

Spread the chicken shredded to the ground of the baking dish. Layer the onion blend with salt and pepper over chicken and season, top with soup. Spread the soup mixture layer with the stuffing.

In a preheated oven, bake for about 1 hour.

Rotisserie Chicken and Stuffing Casserole

Rebecca This casserole chicken and filling is pure, cool, comfort food! It can be prepared easily (and frozen), even to the most select palates. It is easy to prepare. During the… Main Dish Recipes Rotisserie Chicken and Stuffing Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking spray
• 1 ½ cups water
• ¼ cup butter
• 1 (6 ounces) package quick-cooking stuffing mixes such as Stove Top®, or more to taste
• 1 tablespoon butter
• 1 onion, diced
• 3 stalks diced celery, or more to taste
• 1 (10.75 oz) can cream of chicken soup
• 1 (8 oz) container sour cream
• ½ can cream of mushroom soup
• 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
• salt and ground black pepper to taste

Instructions

Preheat oven about 190 ° C. Spray using a cooking spray the 9x13-inch bakery dish.

In a cup of water and 1/4 cup of butter bring to a boil. Take the saucepan, cover it, and let it sit down for about five minutes until the water is absorbed. Fluff's fork stuffing.

Heat 1 tablespoon of butter over moderate heat in the skillet; cook onion and celery, 5-10 minutes, until soft.

In a bowl, combine chicken soup cream, sour cream, and mushroom cream.

Spread the chicken shredded to the ground of the baking dish. Layer the onion blend with salt and pepper over chicken and season, top with soup. Spread the soup mixture layer with the stuffing.

In a preheated oven, bake for about 1 hour.

The best thing is that this savory steak is super-easy. When you deal with meat, simplicity is often the way to go. The hardest part of everything is to not get on the grill-but don’t do this seriously. Set it up and do it. Get your time right-and you’re happy to mush on a big juicy steak in no time at this point (see instructions below). Texas Steak Seasoning Roadhouse is most common in beef, chicken, and also in seafood. Sprinkle freely, and grill or fry in a saucepan. This recipe is also excellent for roasting vegetables. The simple combination of ingredients gives you the best flavors, like Texas Roadhouse Restaurant, in your chicken or steak.

Ingredients:

2 tablespoons kosher salt

2 teaspoons brown sugar

1 teaspoon freshly ground black pepper

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon garlic salt

¼ teaspoon onion powder

¼ teaspoon turmeric

Directions:

Gather a medium bowl, a plastic gallon bag with a zip-top, a pair of scissors, and a jar with a shaker.

Measure 2 tsp of kosher salt and pour it in the bowl.

Stir 2 brown sugar tsp. (White sugar standard may also be used).

Fill the bowl with 1/2 teaspoon of powdered garlic and garlic, powdered onion, and turmeric.

In the bowl, put 1/2 teaspoon of chili and paprika.

Measure 1 black pepper teaspoon and put it in the bowl to add spices. For this mix, fresh ground pepper of medium size is the best.

Mix gently and add all ingredients.

Put seasonings in a plastic bag of a gallon, then seal. Shake the seasonings in the bag together until the seasonings seem to mix evenly.

Cut a border off one of the plastic bags’ bottom edges diagonally. The cut is small enough to fit into an empty spice jar easily at the bag’s tip.

Empty spaces in the container from the bag

Texas Roadhouse Steak Seasoning Recipe

Rebecca The best thing is that this savory steak is super-easy. When you deal with meat, simplicity is often the way to go. The hardest part of everything is to not… Main Dish Recipes Texas Roadhouse Steak Seasoning Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons kosher salt
• 2 teaspoons brown sugar
• 1 teaspoon freshly ground black pepper
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon garlic salt
• ¼ teaspoon onion powder
• ¼ teaspoon turmeric

Instructions

Gather a medium bowl, a plastic gallon bag with a zip-top, a pair of scissors, and a jar with a shaker.

Measure 2 tsp of kosher salt and pour it in the bowl.

Stir 2 brown sugar tsp. (White sugar standard may also be used).

Fill the bowl with 1/2 teaspoon of powdered garlic and garlic, powdered onion, and turmeric.

In the bowl, put 1/2 teaspoon of chili and paprika.

Measure 1 black pepper teaspoon and put it in the bowl to add spices. For this mix, fresh ground pepper of medium size is the best.

Mix gently and add all ingredients.

Put seasonings in a plastic bag of a gallon, then seal. Shake the seasonings in the bag together until the seasonings seem to mix evenly.

Cut a border off one of the plastic bags' bottom edges diagonally. The cut is small enough to fit into an empty spice jar easily at the bag's tip.

Empty spaces in the container from the bag

A variation in the theme peaches and creams is our custard peach pie. Fresh peaches meet a creamy custard, which is surrounded by an amazing crumbling. We use a shop to save time, but if we are capable, we love it. we love it. We can, therefore, concentrate on filling: sliced fish coil made of custard-covered Greek yogurt. For spicy warmth that adds something special to the pie, we add a little cinnamon and nutmeg. In the oven and out, a little while, a sweet creamy pastry is a complete slice of the sky.

Our custard peach pie combines one of the best fruits of the summer with our favorite desserts. The pastry is creamy and has a nice crumbly top to add texture. This dessert, of course, is perfect on itself, but we can not withstand the addition of a scoop with fresh whipped vanilla ice cream. A pie like this should be shared, so invite family and friends to have a sweet piece – it’s peachy.

Ingredients:

For Filling:

1 unbaked pie shell

1 1/2 pounds fresh peaches or about 5-6 peaches, peeled and sliced

1 cup Greek yogurt

3 large egg yolks

3/4 cup sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg, optional

For Toppings:

1/4 cup unsalted butter

1/3 cup all-purpose flour

1 1/2 tablespoons sugar

1 pinch salt

Directions:

Put the pie crust in the base of the pie dish, preheat the oven about 425 degrees F. As desired, squeeze out the edges.

Arrange peach slices in the lower circles of the pie crust to fill the base of the pie dish.

Whisk Greek yogurt, egg yolks, 3/4 cup sugar, 1/4 cup meal, vanilla extract, cinnamon, and nutmeg and mix in a separate bowl.

Use an aluminum foil to cover pie edges.

In the oven, put the pastry and cook until the cooking center is ready 30-32 minutes.

While baking the pie, make 1/3 cup flour with 1 1/2 tbsp of sugar and 1 pinch of salt topping together.

Sprinkle the streusel over the pie after the oven is out in the oven. Return to the oven for 15 minutes or until the pie is slightly browned.

Remove from the oven and let it cool before serving 15 minutes.

Custard Peach Pie

Rebecca A variation in the theme peaches and creams is our custard peach pie. Fresh peaches meet a creamy custard, which is surrounded by an amazing crumbling. We use a shop… Main Dish Recipes Custard Peach Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Filling:
• 1 unbaked pie shell
• 1 1/2 pounds fresh peaches or about 5-6 peaches, peeled and sliced
• 1 cup Greek yogurt
• 3 large egg yolks
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg, optional
• For Toppings:
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sugar
• 1 pinch salt

Instructions

Put the pie crust in the base of the pie dish, preheat the oven about 425 degrees F. As desired, squeeze out the edges.

Arrange peach slices in the lower circles of the pie crust to fill the base of the pie dish.

Whisk Greek yogurt, egg yolks, 3/4 cup sugar, 1/4 cup meal, vanilla extract, cinnamon, and nutmeg and mix in a separate bowl.

Use an aluminum foil to cover pie edges.

In the oven, put the pastry and cook until the cooking center is ready 30-32 minutes.

While baking the pie, make 1/3 cup flour with 1 1/2 tbsp of sugar and 1 pinch of salt topping together.

Sprinkle the streusel over the pie after the oven is out in the oven. Return to the oven for 15 minutes or until the pie is slightly browned.

Remove from the oven and let it cool before serving 15 minutes.

For this Peanut butter cake, fans of peanut butter will become crazy. I’m a great fan of all peanut butter. I always asked for my mother’s home-made peanut butter cake with peanut butter frosting. It was actually her best homemade cake, and it is ideal to feed a crowd. Sometimes, when we feed more than just an immediate family, we cut our cakes into smaller pieces. A traditional cake pan can easily get a few smaller pieces. I know some make an old fashioned butter sheet. Cakes made in sheet pan are great, but a thick, moist cake with a thicker frosting layer has something to say.

This is an old, fashionable cake with a lot of flavors. The recipe I thought was very tedious and I didn’t try to make it myself. I can’t think I’ve been waiting so long to make this peanut butter cake with peanut butter frosting.

Ingredients:

For Cake:

2 ¼ cups of all-purpose flour.

2 cups of light brown sugar.

1 cup of peanut butter.

½ cup of butter.

1 tsp of baking powder.

½ tsp of baking soda.

1 ¼ cups of milk.

2 tsp of vanilla extract.

3 eggs.

For Frosting:

½ cup of peanut butter.

2 tbsps of honey.

1 tsp of vanilla extract.

2 cups of powdered sugar.

4-5 tbsps of milk.

Directions:

Mix the flour, sugar, peanut butter, and butter together with an electric mixer into a large bowl. Add in the baking powder, baker soda, milk, vanilla, and eggs to mix well at medium speed for 3 minutes.

Put the batter in a preheated oven to 350 ° C for 35 to 40 minutes, in a greased and floured 10×15 cake pan.

Let the pastry cool for 10 minutes prior to frosting

For the Frosting:

Heat in the microwave peanut butter and honey, add the remaining ingredients and beat smoothly. Sprinkle over the hot cake with 1 cup of chocolate chips.

Tip:

Personally, with a cup of mini chocolate chips on top, I double the frosting. The frost is much better for the cake to taste.

Peanut Butter Cake with Peanut Butter Frosting

Rebecca For this Peanut butter cake, fans of peanut butter will become crazy. I’m a great fan of all peanut butter. I always asked for my mother’s home-made peanut butter cake… Main Dish Recipes Peanut Butter Cake with Peanut Butter Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For Cake:
• 2 ¼ cups of all-purpose flour.
• 2 cups of light brown sugar.
• 1 cup of peanut butter.
• ½ cup of butter.
• 1 tsp of baking powder.
• ½ tsp of baking soda.
• 1 ¼ cups of milk.
• 2 tsp of vanilla extract.
• 3 eggs.
• For Frosting:
• ½ cup of peanut butter.
• 2 tbsps of honey.
• 1 tsp of vanilla extract.
• 2 cups of powdered sugar.
• 4-5 tbsps of milk.

Instructions

Mix the flour, sugar, peanut butter, and butter together with an electric mixer into a large bowl. Add in the baking powder, baker soda, milk, vanilla, and eggs to mix well at medium speed for 3 minutes.

Put the batter in a preheated oven to 350 ° C for 35 to 40 minutes, in a greased and floured 10x15 cake pan.

Let the pastry cool for 10 minutes prior to frosting

For the Frosting:

Heat in the microwave peanut butter and honey, add the remaining ingredients and beat smoothly. Sprinkle over the hot cake with 1 cup of chocolate chips.

Tip:

Personally, with a cup of mini chocolate chips on top, I double the frosting. The frost is much better for the cake to taste.

These Enchanted Sour Cream Chicken Enchiladas are the best creamiest enchiladas chicken ever. The sauce is to die for cheesy, white enchilada. If you wonder how to make enchiladas, try this easy enchilada chicken recipe. An enchilada is a rolled tortilla, then covered with a sauce and baked with a filling (usually meat). The cream cheeses are filled to Enchilada with creamy chicken, tomatoes, and green chilies. The creamy, white enchilada sauce is then on top of it. I’m honest to tell you that I think sour cream chicken enchiladas will be a pain, but they’re very easy. This is more like a sour cream enchilada casserole, which makes it even easier. An excellent New Mexican enchilada for our Christmas dinner every year. On a plate, serve 2 to 3 enchiladas and cover with lettuce and tomatoes. Choose your guacamole or sour cream or both.

Ingredients:

2 cups cubed cooked chicken

1 cup sour cream

⅛ teaspoon salt

1 pinch ground black pepper

½ cup vegetable oil for frying

12 (5 inch)s corn tortillas

1 (4 oz) can chop green chilies, drained

2 cups shredded Monterey Jack cheese

Directions:

Preheat the pan at about 400 ° F (200 ° C). Grease the bakery for 9×13 inches. In a bowl, combine chicken, sour cream, salt, and pepper.

Heat oil on medium-high heat in a saucepan, into the hot oil, toss the corn tortillas one at a time, about 10 seconds each. Take a tablespoon of chicken mixture onto each tortilla. Into the prepared baking dish, place seam side down. Sprinkle the green chilies with the shredded Monterey Jack cheese on top, after all, tortillas are filled and roll.

In a preheated oven, bake until the cheese is melted and the enchiladas are warm for 12 to 15 minutes.

Note:

I cooked my own chicken breasts for the shredded chicken, but the easiest choice was to shred the remains from a chicken rotisserie. I also use a can of chicken soup to make things easy.

Enchanted Sour Cream Chicken Enchiladas

Rebecca These Enchanted Sour Cream Chicken Enchiladas are the best creamiest enchiladas chicken ever. The sauce is to die for cheesy, white enchilada. If you wonder how to make enchiladas, try… Main Dish Recipes Enchanted Sour Cream Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.0/5

( 2 voted )

Ingredients

• 2 cups cubed cooked chicken
• 1 cup sour cream
• ⅛ teaspoon salt
• 1 pinch ground black pepper
• ½ cup vegetable oil for frying
• 12 (5 inch)s corn tortillas
• 1 (4 oz) can chop green chilies, drained
• 2 cups shredded Monterey Jack cheese

Instructions

Preheat the pan at about 400 ° F (200 ° C). Grease the bakery for 9x13 inches. In a bowl, combine chicken, sour cream, salt, and pepper.

Heat oil on medium-high heat in a saucepan, into the hot oil, toss the corn tortillas one at a time, about 10 seconds each. Take a tablespoon of chicken mixture onto each tortilla. Into the prepared baking dish, place seam side down. Sprinkle the green chilies with the shredded Monterey Jack cheese on top, after all, tortillas are filled and roll.

In a preheated oven, bake until the cheese is melted and the enchiladas are warm for 12 to 15 minutes.

Note:

I cooked my own chicken breasts for the shredded chicken, but the easiest choice was to shred the remains from a chicken rotisserie. I also use a can of chicken soup to make things easy.

At first, it sounds like the food should stick from the outside on your ribs as if you were using a jacket made of pancakes or something. But when you know it sticks to your ribs from the inside, you get the whole idea of a meal that will satisfy you. My Biscuits & Casserole is a cozy, warm breakfast Casserole. Not a gentle little coffee and Danish breakfast that is delicious but melts in the middle of the morning. This is a breakfast that keeps you chugging until midday.

The recipe makes for a great batch to feed a household of hungry guests (such as family visits on holidays just around the corner, etc.). But it is pretty simple to cut the recipe in half if you do not have so many to feed. Biscuits and Gravy Casserole have all of their flavors from the south classic Biscuits and Gravy in the form of a casserole and couldn’t be easier to produce. This biscuit and gravy casserole recipe will make you crazy. Seriously, it is your favorite biscuit and gravy recipe all packed with some baking time in a fun casserole dish. With minimal cooking time, this has been one of my favorite dishes. When you thought that biscuits and gravy couldn’t be made much better or easier, this casserole with gravy comes along will prove you wrong.

Ingredients:

1 lb sausage

2 T butter

2 packages Sausage Gravy Mix, make 2 c per package

12 eggs

1 (5 oz) can evaporate milk

½ tsp salt

2 tubes refrigerated biscuits

Directions:

Cook sausage into 10′′ Skillet Executive – break with Mix ‘N Chop and reserve it.

Make gravy in large saucepan as directed. Add and stir in sausage, set aside.

Whisk eggs evaporated milk, and salt in large Stainless Steel bowls. Soft the scrambled eggs with butter. In a stoneware baker rectangle, layer alternately the gravy and eggs, then add the biscuits.

Bake at 350 degrees for 20 or 25 minutes until golden brown biscuits.

BISCUITS AND GRAVY BREAKFAST CASSEROLE RECIPE

Rebecca At first, it sounds like the food should stick from the outside on your ribs as if you were using a jacket made of pancakes or something. But when you… Main Dish Recipes BISCUITS AND GRAVY BREAKFAST CASSEROLE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb sausage
• 2 T butter
• 2 packages Sausage Gravy Mix, make 2 c per package
• 12 eggs
• 1 (5 oz) can evaporate milk
• ½ tsp salt
• 2 tubes refrigerated biscuits

Instructions

Cook sausage into 10′′ Skillet Executive – break with Mix 'N Chop and reserve it.

Make gravy in large saucepan as directed. Add and stir in sausage, set aside.

Whisk eggs evaporated milk, and salt in large Stainless Steel bowls. Soft the scrambled eggs with butter. In a stoneware baker rectangle, layer alternately the gravy and eggs, then add the biscuits.

Bake at 350 degrees for 20 or 25 minutes until golden brown biscuits.